in partnership with Elaine Gordon (Elaine Gordon)

Maple Roasted Butternut Squash & Apple Quinoa Salad

Fluffy quinoa, tender maple roasted butternut squash, and crunchy apples are the just-right mix for this delicious vegan salad. It’s a flavorful side dish or a tasty and light main!

This Recipe Loves

Best For

  • Dinner
  • Lunch
  • Sides

Cook Time & Servings

Serves 8



  • 1 c uncooked quinoa
  • 1 c roasted butternut squash
  • 2 SweeTango apples, chopped (skin on)
  • ⅓ c crumbled vegan feta cheese
  • ⅓ c diced red onion
  • 1 c candied pecans, roughly chopped
  • ¼ c chopped chives
  • 2 Tbsp fresh Italian flat leaf parsley, chopped

optional: fresh pomegranate seeds or Medjool dates, diced


  • 2 Tbsp EVOO
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp pure maple syrup
  • 1 garlic clove, minced
  • 1 tsp salt


  1. Prepare quinoa according to package instructions. While quinoa cooks, prepare dressing by whisking together all ingredients.
  2. In a separate mixing bowl, combine cooked quinoa, squash, apples, feta, red onion, pecans, chives, and parsley.
  3. Toss with dressing and combine well.
  4. Garnish with pomegranate seeds or dates.
  5. Serve warm.